Easy Korean Sticky Chicken

November 4, 2015

For someone who talks about food like 12/7 (the remaining 12/7 are dedicated to triathlon and yoga, obviously), I have some bad habits when it comes to eating.
Such as wolfing down my food.
Seriously, I sit down at the table and stuff my mouth with food in a very ungentlemanlike manner; as if someone was pointing a gun at my head screaming “I'm going to blow your brains out if you don't eat fast!”

And I can't even blame my mom for that, if there's one thing she taught me is to chew your food thoroughly.
Apparently, I haven’t learned my lesson.
It’s not only about good manners and etiquette though, chewing longer and being mindful about what you eat makes appreciate the food more. In addition, chewing thoroughly means it takes longer to finish your meal which gives you time to actually detect a satiety signal.
When you gulp down food instead, you don't feel satiated so you keep eating, which leads to overeating.

But you see, when I make something truly delish like this Easy Korean Sticky Chicken I can’t help myself, I wolf it down, it’s just too good to resist.
A little hot, juicy, sweet, and savory, perfect with a steamy bowl of rice or better yet, cauliflower rice.
This recipe has become my go-to quick and easy weeknight dinner for the past few weeks.
To make it I use this Korean chili paste called gochujang.
It’s made with fermented chilis and has the most awesome smoky flavor; and it’s not nearly as hot as it looks/sounds.
I buy gochujang in an Asian food store, but I’ve seen it also in several supermarkets.
I have to be honest, gochujang is really something. If you haven’t tried it, you really should, it’s that good.

See those sweet and sticky Korean chicken chunks right there? You want to make those. They’re so worth it!

In a bowl combine honey, gochujang, oil, soy sauce, ginger, and garlic. Mix well until combined.
Place chicken chunks in a resealable bag (or a shallow dish) and pour marinade over it.
Seal the bag (or cover the dish) and let marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). If you don’t have time to marinate, that's okay; it just won't be so deeply flavored.
Remove the chicken from the marinade and set aside.
Heat oil in a large pan over medium-high heat, when sizzling add chicken and cook for about 8 minutes, or until cooked through, stirring every now and then. Transfer to a plate and set aside.
Add the marinade in the same pan and cook for one minute, until the sauce begins to bubble.
Return the chicken to the pan and coat on all sides, cook for further 2 minutes until the sauce thickens and the chicken is caramelized.
Sprinkle with sesame seeds and stir one last time to coat evenly.
Transfer to a bowl and top with chopped scallions.
Serve immediately!

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comments:

Good golly - now this is some good looking gochujang! This chicken made me do a double take! An easy and fantastic recipe Mike! BTW - eating too slow can be a problem too - that's my problem, everyone would have finished and I'm still eating! Maybe I should use this chicken to practice eating faster with? :)

I'm literally the exact opposite eater! I'm waaaaaayyyyy too slow. And everyone looks at me like I'm crazy and why aren't I finished yet? My husband gets tired of sitting at the table and starts cleaning up. Plus, it gets cold! I need to speed it up a bit! This chicken looks amazing! And I love that it doesn't have a super long list of ingredients like a lot of Asian dishes do. Score!

Mike, I have gochujang on my radar for a while - I saw it a while ago on a food blog (cannot even remember which now), and the blogger raved and raved about it. I could not find it in my town, but I thought I would order it online

totally forgot about it, but now I know I'll jump on the order and go for it

Looks amazing Mike! I think I need to invest in some gochujang asap. I do find that eating with chopsticks does slow me down a bit (obviously not a chopstick pro!) so I try to use that when eating stirfrys like this - I think it helps! :)

I see what you did there, Mike. "I wolf it down." As in, you #WolfpackEats it down? Yeah, cuz that's what would happen if you showed up to our next Howl with a big vat (container isn't big enough) of this sticky chicken. Let's make that happen, mmmkay? #WolfpackItDown

Yumm! I could also picture the sauce as a great marinade for tofu or tempeh, maybe? And yes, I'm guilty of eating too fast too. It's stupid, it's not like I want the meal to be finished sooner, sometimes I really need to remind myself to slow down :)

These were so delicious...I didn't have the Korean spice so I used 1 Tablespoon of chili paste. So sometimes I add a twist. I panfried some sliced carrots and Chinese cabbage, got a tortilla, toasted it, added a slather of cream cheese on it and then put the chicken and veggies on top...So many variations...so yum..keep those recipes coming!!!

Why is there 10grms of fat in one serving? Just curious, using chicken breast and looking at the rest of the ingredients, why is the fat content so high? That's 40grams fat in the whole dish- 4 servings. And it's only one pound of chicken breast. Anyone else find this to be a high fat content?

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